All ProductsTodos los Productos

The Beef Flank Steak, known as Media Luna de Vacío, is a cut located between the ribs and the hip, highly appreciated for its intense flavor and remarkable juiciness. This is a meat cut with pronounced fibers, which gives it character and depth of flavor, although it may be less tender than other cuts. However, when sliced into thin portions, it delivers excellent results, especially as a starter on barbecues and grills.

When cooked slowly, this strip of meat releases its full potential, developing a crispy, addictive outer fat layer while keeping the inside juicy and full of flavor. It is an ideal cut for charcoal grills, barbecues, or griddles, where direct heat enhances its authentic and rich profile.

Key Features

• Cut: Beef Flank Steak / Half moon vacío

• Location: Between the ribs and the hip

• Texture: Juicy, fibrous, and firm

• Flavor: Deep and intense

• Versatility: Ideal for barbecue, grilling, or griddle cooking

• Recommended slicing: Thin steaks for improved tenderness

Remove the meat from refrigeration 10 minutes before cooking. Brush with olive oil, season with salt on both sides, and allow it to rest briefly before cooking. Slow cooking will help achieve optimal texture and a crispy outer fat layer with exceptional flavor.

Fresh meat should be stored at 2°C or below. For best results, it is recommended to consume within 48 hours after delivery.

A cut full of character, perfect for those seeking bold flavor and an authentic grilling experience.

The Argentinian beef churrasco is an iconic cut renowned for its tenderness, juiciness, and rich flavor, sourced from cattle raised on the natural pastures of the Argentine Pampas. Highly appreciated in grills and traditional barbecues, this cut offers a balanced texture and deep flavor profile that makes it the star of any charcoal-cooked meal. It is presented frozen to preserve all its organoleptic qualities, ensuring freshness and premium quality from origin to table.

In Spain, this cut corresponds to the “tira de asado” or cross-cut beef ribs, very popular for barbecues thanks to the perfect combination of lean meat, natural marbling, and bone, which enhances flavor during cooking.

Key Features

• Origin: Argentina (pasture-raised cattle)

• Cut: Churrasco / Tira de Asado / Cross-cut ribs

• Approximate weight: 1.2 kg

• Condition: Frozen for optimal preservation

• Texture: Tender, juicy, with excellent natural marbling

• Flavor: Deep and authentic, ideal for grilling

• Versatility: Perfect for asados, barbecues, and charcoal grills

Preparation Tips

For best results, thaw slowly under refrigeration and cook over medium heat on the grill, allowing the bone to infuse the meat with extra flavor. A touch of coarse salt is enough to enhance its natural profile

El churrasco de ternera argentina es un corte icónico reconocido por su ternura, jugosidad y sabor intenso, proveniente de ganado criado en pastos naturales de la Pampa argentina. Este corte, muy apreciado en parrillas y asados, ofrece una textura equilibrada y un perfil de sabor profundo que lo convierte en protagonista de cualquier comida a la brasa. Se presenta congelado para preservar intactas sus cualidades organolépticas, garantizando frescura y calidad desde el origen hasta su mesa.

En España, este corte se corresponde con la tira de asado o costilla de ternera cortada transversalmente, muy popular en barbacoas por su combinación perfecta de carne magra, infiltración grasa y hueso, que aporta un sabor excepcional durante la cocción.

Características principales

• Origen: Argentina (ganado criado en pasturas naturales)

• Corte: Churrasco / Tira de asado / Costilla transversal

• Peso aproximado: 1.2 kg

• Estado: Congelado para máxima conservación

• Textura: Tierna, jugosa y con excelente marmoleo natural

• Sabor: Intenso y auténtico, ideal para parrilla

• Versatilidad: Perfecto para asados, barbacoas y parrillas tradicionales

Recomendaciones de preparación

Para disfrutar al máximo este churrasco, se recomienda descongelar lentamente en refrigeración y cocinar a la parrilla a fuego medio, permitiendo que el hueso transmita su sabor a la carne. Basta con sal gruesa para resaltar su perfil natural.